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The white sauce served in southeastern Virginian Mexican restaurants is traditionally made with Miracle Whip, milk, cumin, dried oregano (or Italian seasoning), garlic powder, and crushed red pepper flakes. [1] [2] The sauce then sits, refrigerated, for at least 48 hours for the flavors to meld and grow bolder. [1]
White sauce (Virginia) This page was last edited on 27 June 2015, at 21:47 (UTC). Text is available under the Creative Commons Attribution-ShareAlike 4.0 ...
Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12] Sauce Allemande – Sauce used in classic French cuisine
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Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for spaghetti. [14]: 124 Satsivi, a Georgian dish of chicken in walnut sauce. Sausage gravy, a sausage-based white sauce served with or over biscuits in the American south. [15]
Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme and marjoram and season with salt and pepper. Cover the sauce and keep warm.
[7] [11] [5] At one time they produced a 35°N version. [2] The company also creates custom blends for several chefs. [1] In addition to fish sauces, the company makes fish "salts", which are a dehydrated version of the sauces. [12] [13] [7] [5] In 2021 Pham, Diep Tran, and Tien Nguyen released a cookbook, The Red Boat Fish Sauce Cookbook. [3 ...